Good old
chilli con carne
Nutritional
Information - Amount per serving:
Calories776kcal
Carbs88.0g
Sugar19.1g
Fat24.8g
Saturates6.8g
Protein42.6g
Ingredients
2 medium
onions
2 cloves
garlic
2 medium
carrots
2 sticks
celery
2 red
peppers
olive oil
1 heaped
teaspoon chilli powder
1 heaped
teaspoon ground cumin
1 heaped
teaspoon ground cinnamon
sea salt
freshly
ground black pepper
400 g
tinned chickpeas
400 g
tinned red kidney beans
2 x 400 g
tinned chopped tomatoes
500 g
quality minced beef
1 small
bunch fresh coriander
2
tablespoons balsamic vinegar
400 g basmati
rice
500 g
natural yoghurt
230 g
guacamole
1 lime
Method
Peel and
finely chop the onions, garlic, carrots and celery – don't worry about the
technique, just chop away until fine. Halve the red peppers, remove the stalks
and seeds and roughly chop. Place your largest casserole-type pan on a medium
high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the
chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir
every 30 seconds for around 7 minutes until softened and lightly coloured.
Add the
drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced
beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty
tomato tins with water and pour this into the pan. Pick the coriander leaves
and place them in the fridge. Finely chop the washed stalks and stir in. Add
the balsamic vinegar and season with a good pinch of salt and pepper. Bring to
the boil and turn the heat down to a simmer with a lid slightly askew for about
an hour, stirring every now and again to stop it catching
This is
fantastic served with fluffy rice. Just divide the rice and chilli into big
bowls or serve in the middle of the table and let everyone help themselves. If
you don't fancy rice it's equally good with a nice hunk of fresh crusty bread,
over a jacket potato or with couscous. Put a small bowl of natural yoghurt,
some guacamole and a few wedges of lime on the table, and sprinkle the chilli
with the coriander leaves. I love to add a nice green salad to round it off.
by Jamie Oliver
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